stove top beef stew recipe
The Best stove top beef stew recipe
I love this recipe because it’s simple enough to make without fuss, yet it feels special. The beef breaks down into tender, flavorful pieces that soak up the broth, and the vegetables add natural sweetness without needing extra sugar. It’s a dish that’s perfect for busy days—just toss everything in, let it simmer, and you’re done. Plus, it’s packed with nutrients. Lean beef provides protein and iron, while the carrots, potatoes, and onions add fiber and vitamins. It’s a balanced meal that’s as good for your body as it is for your taste buds. And honestly? It’s the kind of dish that feels like a treat, without the guilt.
Classic Stovetop Beef Stew
A hearty, slow-cooked stew with tender beef, rich vegetables, and a savory tomato base. Perfect for cold days or family gatherings.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, cubed
- 4 cups beef broth
- 1 can (14.5 oz) crushed tomatoes
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
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1
Pat the beef chuck roast dry and cut it into 2-inch cubes. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, adding a bit of oil if needed, until deeply browned on all sides. Remove and set aside. -
2
In the same pot, add onions, garlic, carrots, and celery. Cook for 5 minutes until softened. Stir in thyme, rosemary, salt, and pepper. -
3
Pour in the beef broth and crushed tomatoes, adding the bay leaf. Return the beef to the pot. Bring to a simmer, then reduce heat to low. Cover and transfer the pot to a preheated 300°F oven for 1 hour. -
4
After 1 hour, remove the pot from the oven and add the cubed potatoes. Return the pot to the oven and cook for another 30 minutes, or until the beef is tender and the potatoes are fork-tender.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stovetop Beef Stew Works
❓ Frequently Asked Questions About Stovetop Beef Stew
1. How long should I let the stew simmer before checking it?
Simmer the stew uncovered for the first hour to reduce the liquid and deepen the flavors. After that, you can cover it if you’re cooking on low heat, but check every 30 minutes to ensure it doesn’t boil over. A gentle simmer (small bubbles at the bottom) is ideal—it keeps the beef tender without breaking it apart.
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2. Can I use a slow cooker instead of a stovetop?
Yes, you can adapt this recipe for a slow cooker by cooking on Low for 6–7 hours or High for 3–4 hours. Stir occasionally to distribute the beef and vegetables evenly. If using a pressure cooker, cook on High for 25–30 minutes with the lid on. Adjust liquid as needed to avoid splattering.
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3. What if my beef isn’t browned enough before adding the broth?
No browning is critical here, but a lightly seared surface adds depth. If you skip browning, add 1–2 tablespoons of oil to the pan before cooking the beef. Stir in the spices (onion powder, garlic, thyme) while browning, then proceed. The stew will still taste rich and flavorful.
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4. How do I fix a stew that’s too thick or too thin?
For a thicker stew, remove the lid and simmer uncovered for 15–20 minutes to evaporate excess liquid. If it’s still too thin, whisk in 1–2 tablespoons of cornstarch mixed with 1 tablespoon of cold water, then stir back in. For a thinner stew, add ½ cup of beef broth or water in small batches while stirring.
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5. Can I make this stew ahead of time and reheat it?
Absolutely. Store the stew in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, until it reaches 165°F (74°C). Avoid boiling, as it can toughen the beef.
